Cantaloupe and Almond Milk Soup

• 1/2 cup unblanched almonds plus sliced almonds for garnish
• 1 cantaloupe, halved, the seeds discarded and the flesh scooped out
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• lime slices for garnish

1. In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350F.
2. oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender.
3. Add 1 1/2 cups water and blend the mixture until the almonds are ground fine.
4. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, discard the solids, and return the almond milk to the blender, cleaned.
5. Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth.
6. Transfer the soup to a bowl and chill it for 1 hour, or until it is cold.
7. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.

unblanched almonds, cantaloupe, honey, lime juice, lime slices

Taken from www.epicurious.com/recipes/food/views/cantaloupe-and-almond-milk-soup-12176 (may not work)